A naturally smoked goats' cheese from the Ribble Valley in the north Yorkshire Dales, Ribblesdale Smoked has a dry but creamy taste with a delicate smoky oakytang. Pale white in colour, it has a dark rind that comes from being smoked for six hours over oak chippings.
Ribblesdale Smoked is made in a small artisan dairy run by three people with a love of cheese. The goats' milk comes from nearby Hackfall farm, home to a pampered herd of goats who eat maize hay and lie on beds of barley straw. The goats are milked twice a day so the milk for the cheese is always fresh and never 'goaty'.